"An easy do-ahead dish perfect for potlucks and dinner parties. This hearty and flavorful vegetarian dish can easily be made vegan and will satisfy everyone." — Cressida
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1 (16 ounce) package
onion, peeled and diced
green bell pepper, chopped
red bell pepper, chopped
jalapeno pepper, minced
1 (14.5 ounce) can
diced tomatoes with juice
1 (15 ounce) can
salt to taste
black pepper to taste
shredded mozzarella cheese
This has become a family favourite after some small changes. On my first attempt, I found I loved the flavour of the sauce alone, but when mixed into the pasta it was too dry. Since then, I've doubled the sauce (the peppers, tomatoes & spices, but NOT the beans) and used less pasta (3 cups dry). I also have a slightly heavier hand with the cheese on top. Delicious!
After reading everyone's reviews, I made the following changes: 1. doubled the tomatoes to 28 oz 2. added 2 diced roma tomatoes 3. increased the cheese from 1/2 cup to 2.5 cups. I also mixed the cheese in instead of just leaving it on top.
It turned out really well! Not dry at all and with lots of flavor--and there definitely wasn't too much cheese, even though I increased the amount so much.
I did have trouble getting it to fit into a 13x9 casserole dish. There was too much food!
Easy to make and is open to substitutions, I added zucchini and substituted garbanzo for pinto beans and it turned out great. It was a little dry, I would recommend adding some liquid.
I substituted pinto beans for the garbanzo beans but was still disappointed. First, it was way too dry -- too much pasta, not enough of the "other stuff". Second, I didn't know this, but I'm not a fan of coriander. I didn't even finish my bowlful. I would have to change it a lot to make it again.
I only used about 12 ounces of gemelli pasta because I didn't want it to be too bland. It wasn't spicy at all with the jalapeno, I wouldn't leave it out! I mixed in a few ounces of cream cheese and mixed in the mozzarella too before I baked it.
I made this for my family. We are meat lovin' people, but this seems like a good alternative and we still get our protien. I also added zuccini that I had in the fridge. Good!
We LOVED this recipe and did make some adjustments that others suggested like less pasta, twice as much tomatoes, no coriander, and a little more cheese. If I hadn't told him, my husband would not have even paid attention to the fact that this was a vegetarian meal...that how wonderful it was!
Moderate at best!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and Bean Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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